Work

Turning Low Value Whey Ingredients into Value Added Products

Year: 2015

Type: dissertation

Abstract: University of Minnesota M.S. thesis. January 2015. Major: Food Science. Advisor: Tonya Schoenfuss. 1 computer file (PDF); viii, 141 pages.

Source: University of Minnesota Digital Conservancy (University of Minnesota)

Author: Elizabeth M. Reid

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

Funders: U.S. Department of Agriculture, Midwest Dairy

OpenAlex ID: W2612495208

Cites: 82

Cited by:

Related to: 10